Friday, 22 July 2011

Green, green pesto

We planted about four varieties of broad bean this year and today I'm using the first of the crop to make a pesto.

All you need is one cup broad beans, blanched in boiling water for 3 mins and the bigger ones popped out of their skins; one cup chopped basil; one cup grated parmesan; one cup toasted pine nuts; the zest and juice of one lemon, a glug of oil and salt and black pepper to taste. Tip into a food processor and blitz to a paste, adding more oil if necessary.

I've made some changes, as our baby will be trying some too - she can't have too much salt so you aren't meant to add it in cooking, but also her skin is reacting to acidic fruits at the moment. In order to get the lemon flavour without the acid I substituted 1 tbsp of lemon balm.

We'll be enjoying this pesto spread on homemade burgers (minced beef, chopped parsley, chopped red onion, a beaten egg and 2 tsp mustard). The burgers will hopefully be consumed from a toasted English muffin, but I've never made these before and I thought I'd cheat and do the dough in the breadmaker.... will let you know how they turn out!

Broad beans picked from the garden an hour ago - at least two varieties

The finished pesto

Homemade burgers ready to chill in the fridge

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